Azukihōtō 小豆ほうとう
| Prefecture | Yamanashi (山梨県) |
|---|---|
| Region | Chubu |
| Japanese name | 小豆ほうとう（あずきほうとう） |
| Reading | Azukihōtō |
| Home area | (Applause) |
| Main ingredients | And I'm going to show you how to do that. |
History and Origins
It's written in the diary of the noblemen that in the period of peace, the rice was eaten from the juice of the beans. In Yamanashi, the "goo" that is cooked in citrus after the Edo was eaten daily, but the "Oo-doo" was eaten during regional and celebrations, such as New Year's, bonsai, village festivals, and rice plantings. The festival held each year at the 3-wheel shrine of Son-in-a-Chinese, northern Japan, at the end of July will be celebrated by the "Oo-Soo-soo" and so is called the "Ao-y-y-y-y-y-y." The red color of the orange has been reported to have the power of deception, and it has been said that she has thanked for eating the "Oyster's Botanical" with fresh flour and flour in front of her God.
When It Is Eaten
They are eaten during district celebrations, such as New Year's, Bons, village festivals, and rice plantings. In late July and during the hottest season of the year, I ate the "Small-Snap-Pow" meal as a Hare meal.
How It Is Eaten
Add soft water to the flour and rub it with your hands for about half an hour and then do more. While grinding the dough, cut the dough thinly and cut it wideer than rice. Washed rice in plenty of water, put it in a fire, boil it, and throw away the juice. Cook again with plenty of water, cook again, cook again, cook again, cook again, and cook again until it's soft. When it's cooked, grind it with saws and so on, and taste it with sugar and salt. If you boil the noodles in a lot of hot water, wash it quickly, put it in a lye, and let it boil, it will be finished. You can adjust the amount of sugar in the juice, or the way you destroy it, if you like.
Recipe — Serves 4
Ingredients
- Mix: 200 g wheat flour
- Mix: 100 ml lukewarm water
- Mix: as needed salt
- Broth: 200 g azuki beans
- Broth: 2 L water
- Broth: 200 g sugar
- Broth: 1 tsp salt
Method
- The rice dough process is made of rice, and add a soft water to the flour and then apply the soft water to the ground. I'm going to do it for half an hour and then I'm going to do it again.
- While making two gravy recipes, I cut thin "The Soybean Method" and cut it wide.
- I've washed a citrus process, put it in a full bowl of water, put it in a strong fire, boil it, and throw it away without boiling.
- Two citrus steps: boil them again with plenty of water, cook them with weak heat, and cook them until they are tender.
- If you have three citrus procedures, you will grind the rice with a saw and taste it with sugar and salt.
- The noodles are cooked in a full bowl of hot water, thoroughly washed, poured in the lye, and boiled.
Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.